Tomahawk

Juicy steak on the bone, prepared with aromatic butter, Maldon salt and a blend of five types of pepper. Impressive appearance and rich taste - a classic with a new interpretation.

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

500+ calories

Type of Food

Appetizer

Goes with

Mineral water Borjomi

Recipe author

Dilyar Inoyatov

Ingredients

Portions :

Tomahawk steak (beef, rib cut)

800 gram

Maldon salt

3 gram

Blend of 5 peppers (black, white, pink, green, Jamaican)

to taste

Aromatic butter (herb- or garlic-infused)

20 gram

step

The steak is taken out of the refrigerator in advance and left at room temperature for 1–1.5 hours. Pat dry with a paper towel, generously season with a mixture of peppers and coarse Maldon salt.

step

Slow-cook the meat in the oven at 100–110 °C for about 30–40 minutes until the internal temperature reaches 48–56 °C (depending on the desired doneness).

step

Heat a dry frying pan or grill to maximum. Fry the steak for 1.5 minutes on each side until golden brown. Add aromatic oil during frying and pour it over the meat.

step

Cover the cooked steak with foil and let it rest for 10 minutes — this helps retain its juiciness.

Serve

Slice the meat thickly across the grain. Serve on a warm board or plate, sprinkled with Maldon salt and freshly ground pepper.

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